That worked out great. #SourdoughBread with my starter #Seppl and the home milled and unsifted red wheat and dark rye flour at 78% hydration.
One bread in a loaf pan the other in a cast iron bread pan.
#SepplSourdough #HomeBaking #FlourWaterSalt #HomeMilled
My starter #Seppl was active again. #SourdoughBread with 80% hydration. 80% bread flower, 15% whole grain rye and 5% whole grain wheat.
#SepplSourdough #HomeBaking #FlourWaterSalt
Sourdough bread on wooden cutting board with bread knive.
Another great #sourdough #bread from my starter #Seppl with 80% hydration. 50% whole grain rye and 50% bread flour. I added 1% caraway seeds to the dough for flavor.
#FunFact: Dough weight was 1000 g, bread weight after baking is 830 g.
#SourdoughBread #SepplSourdough #HomeBaking #FlourWaterSalt
Whole grain sourdough loaf pan bread on cutting board.
Baker’s math sheet
Whole Grain Sourdough Loaf Pan Bread Whole Grain Rye Flour and Whole Grain Wheat Flour.
#HomeBaking #BreadBaking #WholeGrain #Seppl #Sourdough #SourdoughBread
Active sourdough with bubble in glass bowl.
The #Sourdough from my starter #Seppl is very active. I added some #CarawaySeeds for some extra heartiness. I’ll turn it into some #SourdoughBaguettes.
#HomeBaking #BreadBaking
Sourdough bread on wooden cutting board.
Sourdough Bread
80 % luke warm, filtered water
20 % Whole Grain Rye Flour, 10% from my starter #Seppl
14 % Whole Grain Wheat Flour
66% Bread Flour
2 % Sea Salt
#Sourdough #SourdoughBread #SepplSourdough #HomeBaking #FlourWaterSalt #80PercentHydration #20PercentInoculation
The #pizza came out fine. I have only three photos, the fourth Pizza was almost gone before I could take a picture.
#Homebaking #Sourdough #SourdoughPizza #Seppl
4 pizza dough balls in a proofing box.
Pizza dough calculator with sourdough pizza and poolish recipe.
Tonight we'll have sourdough pizza. The dough balls were in the refrigerator for 36 hours. Now they can get up to room temperature before baking the pies.
#Homebaking #Sourdough #Seppl #Pizza
Three baguettes on a wooden cutting board; one baguette is cut on.
#Sourdough baguette with my rye based starter #Seppl: 10% Whole Grain Rye flour (from the starter), 90% Bread flour @ 75% hydration. Bake for 30 minutes at 246 ºC (475 ºF) on a pizza stone.
#BreadBaking #HomeBaking #FlourWaterSalt #SourdoughBaguette
#Sourdough rye bread with my starter #Seppl: 50% Whole Grain Rye flour, 25% Spelt flour, 25% Bread flour @ 80% hydration.
#BreadBaking #HomeBaking #FlourWaterSalt
Bread, dusted with flour with marks from a proofing basket, on cutting board.
#Sourdough bread with my starter #Seppl: 40% Bread Flour, 30% Whole Grain Wheat, 30% Whole Grain Rye @ 80% hydration.
#BreadBaking #HomeBaking #FlourWaterSalt
